Asparagus Egg and Bacon Salad-Skinnytaste
By á-4131
Servings: 1 Serving Size: 1 salad • Old Points: 5 pts • Points+: 6 pts
Calories: 219 • Fat: 13 g • Protein: 16 g • Carb: 11 g • Fiber: 5 g • Sugar: 1 g
Sodium: 306 mg (without salt)
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1 large hard boiled egg, peeled and sliced
- 1 2/3 cups chopped asparagus
- 2 slices cooked and crumbled center cut bacon
- 1/2 tsp Dijon mustard
- 1 teaspoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- pinch salt and pepper, to taste
Details
Preparation
Step 1
Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.
In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.
Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!
You'll also love
- Fresh Polish Sausage Sauerkraut... 3.7/5 (17 Votes)
- Tuna Steaks with Livornese Sauce 4/5 (1 Votes)
- Cherry Pie Oatmeal 4/5 (1 Votes)
- Pork Schnitzel Meatballs 4/5 (1 Votes)
- Ribeye with Carmelized Mushrooms... 4/5 (1 Votes)
- Slow Cooker Sweet Glazed Pork Chops 4/5 (1 Votes)
- Bacon Cheeseburger Stuffed Shells 4.5/5 (2 Votes)
- hidden valley bacon and cheddar dip 4/5 (1 Votes)
Review this recipe